Frymaster NAVY SUBMARINE Service Manual
Installation, Operation, Service, and Parts Manual
NAVY SUBMARINE
ELECTRIC FRYER
Frymaster, a member of the Commercial Food Equipment Service Association, recommends
using CFESA Certified Technicians.
24-Hour Service Hotline 1-800-551-8633 FEBRUARY 2004
*8196030*
NOTICE
IF, DURING THE WARRANTY PERIOD, THE CUSTOMER USES A PART FOR THIS ENODIS
EQUIPMENT OTHER THAN AN UNMODIFIED NEW OR RECYCLED PART PURCHASED
DIRECTLY FROM FRYMASTER/DEAN, OR ANY OF ITS AUTHORIZED SERVICE CENTERS,
AND/OR THE PART BEING USED IS MODIFIED FROM ITS ORIGINAL CONFIGURATION, THIS
WARRANTY WILL BE VOID. FURTHER, FRYMASTER/DEAN AND ITS AFFILIATES WILL NOT BE
LIABLE FOR ANY CLAIMS, DAMAGES OR EXPENSES INCURRED BY THE CUSTOMER WHICH
ARISE DIRECTLY OR INDIRECTLY, IN WHOLE OR IN PART, DUE TO THE INSTALLATION OF
ANY MODIFIED PART AND/OR PART RECEIVED FROM AN UNAUTHORIZED SERVICE CENTER.
DANGER
Copper wire suitable for at least 167°F (75°C) must be used for power connections.
DANGER
The electrical power supply for this appliance must be the same as indicated on the
rating and serial number plate located on the inside of the fryer door.
DANGER
This appliance must be connected to the voltage and phase as specified on the rating
and serial number plate located on the inside of the fryer door.
DANGER
All wiring connections for this appliance must be made in accordance with the wiring
diagrams furnished with the equipment. Wiring diagrams are located on the inside of
the fryer door.
DANGER
Do not store or use gasoline or other flammable vapors and liquids in the vicinity of this
or any other appliance.
WARNING
Do not use water jets to clean this equipment.
Navy Submarine Electric Fryers
Installation, Operation, Service, and Parts Manual
TABLE OF CONTENTS
Page
Chapter 1: Introduction 1-1
Chapter 2: Installation Instructions 2-1
Chapter 3: Operating Instructions 3-1
Chapter 4: Filtration Instructions 4-1
Chapter 5: Preventive Maintenance 5-1
Chapter 6: Operator Troubleshooting 6-1
Chapter 7: Service Procedures 7-1
Chapter 8: Parts List 8-1
i
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NAVY SUBMARINE ELECTRIC FRYER
CHAPTER 1: INTRODUCTION
1.1 General
Read the instructions in this manual thoroughly before attempting to operate this equipment. This
manual covers the Frymaster Navy Submarine Electric Fryer, a 440V 14kW 3-phase fryer that has
been specifically configured for use aboard submarines of the U.S. Navy.
1.2 Safety Information
Before attempting to operate your unit, read the instructions in this manual thoroughly.
Throughout this manual, you will find notations enclosed in double-bordered boxes similar to the
one below.
DANGER
Hot cooking oil causes severe burns. Never attempt to move a fryer containing hot
cooking oil/shortening or to transfer hot cooking oil/shortening from one container
to another.
CAUTION boxes contain information about actions or conditions that may cause or result in a
malfunction of your system.
WARNING boxes contain information about actions or conditions that may cause or result in
damage to your system, and which may cause your system to malfunction.
DANGER boxes contain information about actions or conditions that may cause or result in
injury to personnel, and which may cause damage to your system and/or cause your system to
malfunction.
Fryers in this series are equipped with two high-temperature detection features that shut off
power to the unit by means of an external shunt trip disconnect should the temperature
controls fail.
1.3 Controller Information
This equipment has been tested and found to comply with the limits for a Class A digital device,
pursuant to Part 15 of the FCC rules. While this device is a verified Class A device, it has been
shown to meet the Class B limits. These limits are designed to provide reasonable protection against
harmful interference when the equipment is operated in a shipboard environment. This equipment
generates, uses, and can radiate radio frequency energy and, if not installed and used in accordance
with the instruction manual, may cause harmful interference to radio communications and other
electronic devices.
1-1
1.4 Shipping Damage Claim Procedure
What to do if this equipment arrives damaged:
Please note that this equipment was carefully inspected and packed by skilled personnel before
leaving the factory. The freight company assumes full responsibility for safe delivery upon
acceptance of the equipment.
1. File Claim for Damages Immediately—Regardless of extent of damage.
2. Visible Loss or Damage—Be sure this is noted on the freight bill or express receipt and is signed
by the person making the delivery.
3. Concealed Loss or Damage—If damage is unnoticed until equipment is unpacked, notify the
freight company or carrier immediately and file a concealed damage claim. This should be done
within 15 days of date of delivery. Be sure to retain container for inspection.
1.5 Service Information
For non-routine maintenance or repairs, or for service information, contact your local Frymaster
Authorized Service Center (FASC). Service information may also be obtained by calling the
Frymaster Technical Services Department (1-800-551-8633). The following information will be
needed in order to assist you efficiently:
Model Number:
Serial Number:
Voltage:
Also be prepared to describe the specific problem.
RETAIN AND STORE THIS MANUAL IN A SAFE PLACE FOR FUTURE USE.
1-2
NAVY SUBMARINE ELECTRIC FRYER
CHAPTER 2: INSTALLATION INSTRUCTIONS
2.1 General
Proper installation is essential for the safe, efficient, trouble-free operation of this appliance.
Any unauthorized alteration of this equipment will void the Frymaster warranty.
NOTICE
If this equipment is wired directly into the electrical power supply, a means for
disconnection from the supply having a contact separation of at least 3-mm in all
poles must be incorporated in the fixed wiring.
NOTICE
This equipment must be positioned so that the plug is accessible unless other
means for disconnection from the power supply (e.g., a circuit breaker) is provided.
NOTICE
If this appliance is permanently connected to fixed wiring, it must be connected by
means of copper wires having a temperature rating of not less than 167°F (75°C).
NOTICE
If the electrical power supply cord is damaged, it must be replaced by a
Frymaster/Dean Factory Authorized Service Center technician or a similarly qualified
person in order to avoid a hazard.
DANGER
This appliance must be connected to a power supply having the same voltage and
phase as specified on the rating plate located on the inside of the appliance door.
DANGER
All wiring connections for this appliance must be made in accordance with the
wiring diagram(s) furnished with the appliance. Refer to the wiring diagram affixed
to the inside of the appliance door when installing or servicing this equipment.
DANGER
The appliance area must be kept free and clear of combustible material at all times.
All installation and service on FRYMASTER equipment must be performed by qualified, certified,
licensed, and/or authorized installation or service personnel.
Service may be obtained by contacting a local Frymaster/DEAN Factory Authorized Service Center.
In the event of a power failure, the fryer will automatically shut down. If this occurs, turn the power
switch OFF. Do not attempt to start the fryer until power is restored.
2-1
A clearance of 6 inches (15cm) must be provided at both sides and back adjacent to combustible
construction. A minimum of 24 inches (61cm) should be provided at the front of the equipment for
servicing and proper operation.
Connections should be made by means of an approved, flexible-metallic or rubber-covered electrical
cable and quick-disconnect plug. The fryers may be installed with “hard-wired” connections, but
use of quick-disconnect plugs will facilitate service if required. Connections are made to the fryer
power input terminal block located in the contactor box in the bottom of the fryer.
DANGER
Observe the following precautions when connecting the fryer to an emergency cutoff
system:
● Be sure that each fryer is connected to a dedicated set of contacts in the
emergency cutoff system.
● Do not connect the contacts in series.
● Do not connect more than one fryer to each set of contacts.
● The contacts MUST be normally closed contacts that open in an emergency.
● The contacts CANNOT have an external voltage applied.
2.2 Power Requirements
WIRE
MODEL VOLTAGE PHASE
H14 (Submarine) 440 3 3 8 (10) 19 19 19
SERVICE
MIN.
SIZE
AWG
(mm2)
AMPS PER LEG
L1 L2 L3
NOTICE
If this appliance is permanently connected to fixed wiring, it must be connected by
means of copper wires having a temperature rating of not less than 167°F (75°C).
DANGER
This appliance must be connected to a power supply having the same voltage and
phase as specified on the rating plate located on the inside of the appliance door.
DANGER
All wiring connections for this appliance must be made in accordance with the
wiring diagram furnished with the appliance. Refer to the wiring diagram affixed to
the inside of the appliance door when installing or servicing this equipment.
2-2
2.3 Installation
1. This equipment must be securely bolted to the deck.
2. Install deck studs for the specific fryer configuration in accordance with the diagram below.
25.00
22.00 1.37
1.50
25.06
FRONT
25.06
MOUNTING HOLES
Ø.375
4 PLACES
12.00
15.00
3. Position the fryer on the deck studs and secure with appropriate nuts and lock washers.
DANGER
No structural material on the fryer should be altered or removed to accommodate
placement of the fryer under a hood. Questions? Call the Frymaster/Dean Service
Hotline at 1-800-551-8633.
2.4 After Fryer is Anchored at the Frying Station
DANGER
Hot shortening can cause severe burns. Avoid contact. Under all circumstances, oil
must be removed from the fryer before attempting to move it to avoid oil spills, falls
and severe burns. This fryer may tip and cause personal injury if not secured in a
stationary position.
1. Close the frypot drain-valve and fill the frypot with water to the bottom oil level line.
2. Boil out the frypot in accordance with the instructions in Section 5.1.3 of this manual.
3. Drain, clean, and fill the frypot with cooking oil. (See Equipment Setup and Shutdown
Procedures in Chapter 3.)
2-3
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NAVY SUBMARINE ELECTRIC FRYER
CHAPTER 3: OPERATING INSTRUCTIONS
3.1 Equipment Setup and Shutdown Procedures
Setup
DANGER
Never operate the appliance with an empty frypot. The frypot must be filled with
water or cooking oil/shortening before energizing the elements. Failure to do so will
result in irreparable damage to the elements and may cause a fire.
DANGER
Remove all drops of water from the frypot before filling with cooking oil or
shortening. Failure to do so will cause spattering of hot liquid when the oil or
shortening is heated to cooking temperature.
1. Fill the frypot with cooking oil to the bottom OIL LEVEL line located on the rear of the frypot.
This will allow for oil expansion as heat is applied. Do not fill cold oil any higher than the
bottom line; overflow may occur as heat expands the oil.
NOTE: If solid shortening is used, it should be pre-melted outside the frypot then transferred to
the frypot. If the solid shortening is not pre-melted, it must be packed down between the
elements into the bottom of the frypot.
DANGER
Never set a complete block of solid shortening on top of the heating elements.
When using solid shortening, always pre-melt the shortening before adding it to the
frypot. If the shortening is not pre-melted, it must be packed down into the bottom of
the frypot and between the elements, and the fryer must be started in the melt-cycle
mode.
Never cancel the melt-cycle mode when using solid shortening. Doing so will result
in damage to the elements and increase the potential for a flash fire.
2. If the fryer is not hard-wired into the power supply, ensure that the power cord is plugged into
the appropriate receptacle. Verify that the face of the plug is flush with the outlet plate, with no
portion of the prongs visible.
3. Ensure that the oil/shortening level is at the top OIL LEVEL line when the oil/shortening is at its
cooking temperature. It may be necessary to add oil/shortening to bring the level up to the
proper mark, after it has reached cooking temperature.
3–1
Shutdown
1. Turn the fryer off.
2. Filter the cooking oil/shortening and clean the fryers (See Chapters 4 and 5).
3. Place the frypot covers on the frypots.
3.2 Operation of the Solid-State Analog Controller
Fryers configured for the U.S. Navy are equipped with solid-state analog controllers, illustrated
below.
2 7
1 3 4
U.S. Navy Solid-State Analog Controller
5
6
ITEM DESCRIPTION
1 Power Switch – Controls electrical power to fryer.
2 Power-On Light – Indicates when electrical power to fryer is ON.
3 Heating Mode Light – Indicates when heating element is ON.
4 Trouble Light – Indicates over high-limit or problem in heat control circuitry.
5 Thermostat Control Knob – Sets desired frying temperature.
6 Hi-Limit Test Switch – Tests high-limit thermostat.
7 Second Hi-Limit Test Light – Indicates fryer is in second high-limit test mode.
The analog controller is used to adjust and maintain oil at the temperature indicated by the
thermostat knob.
The fryer has two built-in high-limit protection features. If the temperature in the frypot reaches
approximately 410°F, the controller opens the heat relay circuit, turning the elements off. If the
temperature in the frypot reaches 450°F, a mechanical high-limit shuts off electrical power to the
fryer The operator should periodically test each of the high-limit protection features, using the
procedure at the end of this chapter, to verify that they are operating correctly.
The analog controller has no timing features. The operator must monitor shake and pull times.
3–2
CONTROLLER OPERATING PROCEDURE
1. Verify that the thermostat knob is set to the desired cooking temperature.
2. Press the power switch to the ON position. The POWER light will illuminate.
WARNING
Before pressing the power switch to the ON position, ensure that the frypot is
properly filled with oil. See Section 3.1.
3. If the frypot temperature is below 180°F, the controller will automatically enter a warm-up cycle
(often called a melt cycle). The heating elements will cycle on and off repeatedly, allowing the
oil to heat gradually, without scorching. During the warm-up cycle, the heating mode light will
alternately illuminate and go off as the elements cycle on and off. Within about 45 minutes, the
controller will exit the warm-up cycle and the heating mode light will remain continuously
illuminated.
4. When the oil temperature reaches the thermostat knob setpoint, the elements will cycle OFF and
the HEAT light will go off, indicating that the fryer is ready for the cooking process to begin.
HI-LIMIT TEST PROCEDURE
Tools Required: One 0-600°F pyrometer with sensing probe or an equivalent high-temperature
thermometer.
NOTE: Conduct this test when the fryer will not be needed for about one hour and when the
cooking oil is due to be changed (the test will ruin the cooking oil). Start the test with the controller
turned ON and with the cooking oil at normal frying temperature. Stir the oil thoroughly to ensure
even distribution and temperature.
DANGER
If the expected results (indicated by italics) for Steps 3 and 4 below do not occur,
turn off the fryer at the main circuit breaker panel and do not use the fryer until it has
been repaired by an authorized technician.
1. Verify that cooking oil is at the bottom OIL-LEVEL line. Add oil if necessary.
2. Turn the power switch ON and set the control knob to the normal frying temperature.
3. Insert the pyrometer probe into the frypot so that its tip is near the temperature probe on the
element (i.e., approximately 1½-inch into the oil, near the center of the frypot). Press and hold
the high limit test switch in the “1ST” test position until the TROUBLE light illuminates.
Release the test switch.
The trouble light should have come on when the temperature was approximately 410°F (± 3°F)
and the heating elements should have de-energized (indicated by the HEAT light going out).
3–3
4. Press and hold the high limit test switch in the “2ND” test position until the SECOND light
illuminates. Release the switch.
The light should have come on when the temperature was between 430°F and 460°F.
For fryers connected to an external shunt power supply, all fryers should have been shut off
completely and all control panel lights should have been extinguished. For fryers not connected
to an external shunt power supply, only the fryer being tested should have been shut off.
5. Place the controller power switch in the OFF position.
6. Allow the cooking oil to cool to below normal frying temperature.
When the power switch is again placed in the ON position, the elements should re-energize and
the operating thermostat should resume control of the temperature. If the TROUBLE light
remains on instead, allow the oil additional time to cool.
3–4
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